Add 1 tbsp vegetable oil to a wok or a deep, large skillet on medium/high heat. Add ¾ cup red bell pepper, ¾ cup carrots and 1 cup snap peas. Stir and cook for 1-2 minutes. Remove from pan and set aside.
Add another tbsp of oil to the pan and sauté 2 tbsp garlic with ½ cup onions until the onions are soft and translucent.
Stir in ½ cup chicken and cook until lightly browned.